Fresh Breakfast Sausage

From-Scratch Morning Pork Patties

Whipping up breakfast sausage at home will fill your kitchen with amazing smells of herbs and spices. You'll probably kick yourself for ever buying the store stuff once you try this version. The taste is so much brighter, and you've got total control over what's in it. This has turned into our weekend tradition, and my kids actually jump out of bed when they catch a whiff of it cooking.

Benefits of DIY Sausage

There's real joy in putting together your own breakfast sausage. It's basically ground pork mixed with herbs and spices that works great as patties or crumbled into scrambled eggs. This comes from old-school cooking when folks used everything from the animal, creating tasty food from basic stuff. Getting the right balance matters - about 70% meat with 30% fat keeps everything moist and tasty.

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Your Shopping List

• Main Meat Components:
• ½ pound pork belly or fat back for juiciness
• 2 pounds pork shoulder (Boston butt) cut into small cubes
• Garden Herbs (dried works too):
• 1 tablespoon fresh rosemary finely chopped (optional)
• 1 tablespoon fresh thyme leaves (or 1½ teaspoons dried)
• 2 tablespoons fresh sage finely chopped (or 1 tablespoon dried)
• Flavors & Seasonings:
• ¼ teaspoon ground nutmeg (fresh grated works best)
• 1 teaspoon sweet paprika
• 1 teaspoon crushed red pepper flakes (more or less for heat)
• 1½ teaspoons fresh ground black pepper
• 2 teaspoons kosher salt
• 2 tablespoons packed light brown sugar
• 4 cloves garlic minced (around 2 tablespoons)
• Fun Extra Options:
• 1 tablespoon onion powder
• 2 tablespoons maple syrup (swap for brown sugar)
• 1 teaspoon cayenne pepper (for spice lovers)
• 1 tablespoon fennel seeds toasted and crushed
• Tools You'll Need:
• Storage containers or freezer bags
• Meat thermometer
• Cast iron skillet or heavy pan
• Large mixing bowl
• Meat grinder or food processor
• For Making Links:
• Sausage stuffer attachment
• Natural sheep casings soaked in water

Foolproof Making Method

Get Your Meat Ready:

Start by cutting pork shoulder into small chunks, removing any tough bits. Put these pieces and your pork belly into the freezer for about 20 minutes until they're super cold but not frozen. Cold meat works way better for grinding. While that's happening, gather all your seasonings and get them measured out.

Grinding Process:

For meat grinder users, attach the medium plate with ⅛-inch holes. Feed your cold pork through, making sure fat mixes evenly throughout. If you're using a food processor, work with small amounts and pulse 10-12 times - don't go overboard or you'll end up with mush.

Mix In Flavors:

Drop your ground meat into a big bowl and add all the good stuff - sage, thyme, garlic, pepper flakes, paprika, nutmeg, brown sugar, salt and pepper. Use your hands to mix gently until everything's combined. Don't squeeze or overwork it or you'll get tough sausage. Your fingers can feel when it's just right.

Taste Test:

This part can't be skipped - grab about 2 tablespoons of your mix, make a tiny patty, and cook it in a pan for 3 minutes each side. Take a bite and decide if it needs more of anything. More spicy? More salt? Now's when you can tweak it.

Form Your Patties:

Once your flavor is perfect, split the mix into 2-ounce portions (roughly ¼ cup each). Shape them into rounds about 2½ inches across and ½ inch thick. Make a little dent in the middle with your thumb - this stops them from puffing up while cooking.

Cook Them Up:

Heat your pan over medium - you won't need oil as the sausage has plenty of fat. Cook patties for 3-4 minutes per side until they're golden and fully cooked (165°F inside). Cook in batches if needed to avoid crowding the pan.

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Keeping It Fresh

These sausages work great for planning ahead. For raw storage, wrap each patty in wax paper then stick them in a freezer bag - they'll stay good frozen for 6 months. Already cooked them? They'll keep in your fridge for 5 days in a sealed container. When it's time to warm them up, heat a pan on medium, add your patties with a tiny bit of water, put the lid on and let them steam about 2 minutes. The water trick keeps them from drying out. Cooking straight from frozen? No problem - just add a couple extra minutes per side.

Clever Kitchen Shortcuts

Want to level up your sausage skills? Try making links by putting the meat in casings - just soak the casings in warm water for 30 minutes first, then follow what your stuffer says to do. Don't be afraid to play with flavors - sometimes I throw in toasted fennel for an Italian feel or swap maple syrup for the sugar. If you're using dried herbs, remember they pack more punch, so use half as much. My favorite trick? When your mix seems too lean, add some ground bacon for extra flavor and just the right fat. Making a huge batch? Set some aside for pasta sauce, morning burritos, or meatballs - you can use it for practically anything.

Frequently Asked Questions

→ Can I skip grinding and just buy ground pork?

Of course! Ground pork with enough fat will give juicy, flavorful sausage patties.

→ Why keep the meat cold before grinding?

Cold meat grinds way better. It also keeps the fat firm, which helps the sausage hold a great texture.

→ How do I ensure the seasoning tastes right?

Cook a small piece first. This test batch lets you tweak the flavor before preparing the whole lot.

→ Can these be frozen long-term?

Yep, freeze either raw or cooked for up to six months. Use parchment paper to separate raw patties so they don’t stick together.

→ Are dried herbs okay to use here?

Totally! Just use half the amount of dried herbs compared to fresh ones for similar flavor.